Ginger-crusted Fried Carp from Třeboň with Sauvignon Sauce and Waldorf Salad
11.12.2012Company: Zátiší Group
Ginger-crusted Fried Carp from Třeboň with Sauvignon Sauce and Waldorf Salad
4 portions
CARP
500 g of cleaned and filleted carp
25 g of soy sauce
Cut the carp filet into stripes about 3 cm thick and marinate for 1 hour in soy sauce.
BATTER MIX
130 g of flour
20 g of fresh ginger root
5 g of garlic
40 g of soy sauce
3 g of sea salt
1 g of sweet, fine ground paprika
150 ml of water
Clean and coarsely shred the ginger root. Add pressed garlic, soy sauce, ground paprika, salt, water and mix well. Add the flour. Coat the carp stripes with the mix.
Heat oil in a frying pan to 150°C and fry the carp until golden-brown.
WALDORF SALAD
250 g of celery root
120 g of Granny Smith apples
4 g of chives
40 g of shelled walnuts
6 g of sea salt
50 g of mayonnaise
25 g of créme fraiche
3 ml of lemon juice
2 gr of brown sugar
Freshly ground pepper
Peel the celery root and cut into thin strings (Juliennes). Blanch the celery in 0.5 l of hot salted water (use about 5 g of salt) for a few seconds and then place in cold water with ice. Peel and clean the apples. Cut the apples into cubes about 1x1 cm and squirt with lemon juice.
Mix the mayonnaise with créme fraiche, salt, pepper and brown sugar. Add the celery strings, apples, walnuts and chives into the dressing mix (in this order). Toss well and serve.
SAUVIGNON SAUCE
150 g of white grapes
600 ml of Sauvignon Blanc
10 g of crystal sugar
60 g of butter
Blend the grapes and strain using a fine strainer. Add Sauvignon Blanc and sugar and boil until reduced to 50 % of the original volume. Let slightly cool down, add butter and serve.
